Passover Granola

Here I am, Dear Readers. Life On The Bridge, the documentary about my personal journey, has been keeping me on my toes. Check it out by clicking on the name. Plus, I’ve had the opportunity to be at more conferences. I’m speaking to doctors and nurses to get the conversation going about increasing the quality of life for people with ongoing health conditions.  I know, I know. I can’t get stretched too thin. It would make me look like Gumby. I don’t want that. Neither does Novio.

So I’m finally back in the bb kitchen. Just in time to gear up for Passover. The bags filled with Passover goodies are steadily building in the freezer, including Chocolate Matzah Farfel Clusters (find the link below).

This granola recipe first floated on over to me years ago by way of a handout at a Judy Zeidler Cooking Class presented in the basement kitchen of the beautiful Skirball Cultural Center in Los Angeles.  The kitchen is a part of Skirball that most people don’t get to visit. I took the elevator down and snaked my way through narrow hallways with exposed pipes and insulation on the ceiling. When I pushed the heavy door open to the kitchen, there was Judy, petite with short blond hair. energetically presiding over a group gathered around a counter. Judy’s somewhat of a kosher celebrity in LA – she’s done a lot – catering, cookbooks and restaurants. Zeidler’s Cafe at the Skirball? Yep, that’s hers too.

So, thank you Judy, I’ve been making all kinds of versions of this granola ever since…

I like to begin my toasting the matzoh farfel (or you can use matzoh, broken up very small), with almonds and coconut.

Then I add oil, honey, a pinch of salt and cinnamon.

Hey, almost forgot the cinnamon!

Dried fruit awaits

Once it’s nice and golden, it comes out of the oven.

In this version, I used golden raisins and diced apricots.

We don’t have to use overly sweetened and processed food for Passover. If we don’t do that during the year, why do it on Passover? Stick to wholesome food and you can’t go wrong.

Check out my Mains, Sides and Dessert Categories for ideas. You’ll find lots to choose from –  here’s a sampling, modify for Passover ( i.e. omit use of  certain seeds, like mustard) where you need to:

• Chicken Soup with Matzoh Balls
• Blood Orange and Fennel Salad
• Roasted Salmon with Quinoa and Butternut Squash
• Middle Eastern Chicken
• Dressed-Up Asparagus
• Crispy Potato Pancake Bites
• Roasted Brussels Sprouts with Lemon and Walnuts
• Coffee-Almond Cookies
• Italian Pistachio Cookies
• Chocolate Matzoh Farfel Clusters (LOVE these!)

For More bb Goes Pesach Ideas, head on over to Matzoh Love

PASSOVER GRANOLA

adapted from Judy Zeidler recipe

Ingredients:

2 1/2 c. matzoh farfel

1 c. raw whole almonds, cut in half around the middle

1/2 c. unsweetened coconut

3 T. honey

3 T. canola or safflower oil

1/4 t. sea salt

1/2 t. cinnamon

bb notes- try with different dried fruit or nuts. Swap out honey for maple syrup.

Directions:

Preheat oven to 300º.

Spread matzoh farfel, almonds and coconut on a foil-lined roasting pan and bake for 5 minutes.

Move into a mound on the pan and pour over the oil and honey. Sprinkle on the salt and cinnamon. Toss to completely coat the mixture. Hands work very well. Or you can always use a spoon or two.

Bake for 10 minutes and stir the granola.

Pop back in the oven for another 7-10 minutes, until the granola turns golden and is fragrant.

Remove from oven and sprinkle dried fruit over the granola while it’s still warm.

When it cools, transfer to glass jars or plastic containers. Keeps at room temperature for about 2 weeks.

Enjoy the granola with yogurt and fruit, or with milk or just by itself as a great snack!

Happy Pesach!

Happy Springtime!

N. and me celebrating 8 years of marriage with a glorious pizza from Gjelina in Venice. (Not Passover yet!)